The Housekeeper.

Evening Post, Volume LXXIX, Issue 71, 26 March 1910, Page 11

The Housekeeper.

COOKING KKCIPES. Doctoi'- Soup — Pick o\or and wath throe otmcp^ of rice and put it into a *aucopan wilh o:ic quart of water. When the water is lpclueefl to a pint, add a quart of milk, a httlo chopped onion, celery, a pinch of wilt, and a suspicion of inacp. Put the .«auce)>au un mm s-ido and Himincr gently till the \i>gctables arc thoroughly cooked. Before >»er\iiin ailcl a lump of butter, rubbed into half an ounce cf flour and a. tca'Joooiiful of chopped parsloy. Indian Puffa. — For this recipe any remains of cold mrat may bo used. Mince tho inpat, flavour it strongly wilh currj powiior, and moisten with whitu sauce or tomato saner if you have it, or if not an egg and a little milk. Roll homo pastry as thin as potxibio, cut it in square*. Luy a spoonful of tho meal on each, fold tho pastry cornerwiw, wet it to make it fctick, bnmh over with milk, and bake for a quarter of an hour or twenty niinutcs in a quick oven, and herve on a folded napkin garnished with sprigs of parsley. Beef Roll and Tomutoes. -Required : Three-quarters of a pound of beef e>toak, three lablcopooufu'.s of breadcrumbs, the yolk of an ogjj, hwol»1 horbit, hslf an ounce of butter, pepper, and talt, one pound of tomatoes. Lightly grill a steak, and when cold minco it finely with a knifo or pats it through v mincing machine. Mix the PfTffi tweet lisrbs, and pepper and sail with the breadcrumb*. Shape with floured haudi into a roll and wrap it iv buttered paper, placo on a dish in tho oven and bake for half an hour. Remove the paper and nerve the roll on a ili'h with the tomatoes, cut in half and bake as a garnish. A little thick gravy should be poured over the roll. A Delicious Supper Dish. — Open a small tin of the best sardines. Lift tho fish carefully out, and lay them on a pad of brown papor, over 'which a pioce of whito paper has been laid. When the oil has been extracted from the one- side, turn tho fish ovci. Cut some fatripe ot broad nlightly longer and broader than a sardine. Fry thorn in hot fat till they are of a pale brown shade. Place a serdino on oach pioce, pepper them and put in a hot oven. Grato some choose, chop a little parsley, and when the bardines aro heated through, sprinkle thorn with tho choese and parclcy and send them hot to table. Steamed Chocolate Pudding.— Boil two ounces chocolato and one and a half gills of milk together .with ono and a half ounces of castor sugar; pour it over two und a half ounces stale brown breadcrumbs ; add tho yolks of two eggs and half an ounce of almond flour ; beat tho whiles to a firm froth und etir them lightly in ; put into a buttered basin and fcteairt ii. Parsloy and Lemon Sauce for Boiled Fish. — Wash a handful of parsley and minco it up finely with tho pulp and nnd of a lemon. Molt half an ounco of butter in. a saucepan with half an ounce of flour, add the parsloy and lemon to sufficient stock to make tho sauco, with a littlo powdered mace ; and a few capers. Stir this o\er tho firo, and v/hon perfectly cooked add, off the firo, the yolks of two beaten eggs. Then return all to tho firo and stir till tho sauce thickens, but it inusl not boil. Snowballs. — Beat tho yolks of thrco eggH, add threo tenspoonfuls of sugar, and boat again, then add ono-quarter of a teatpoonful of grated lemon rind and two cup.i of siftod flour. Knead the dough, than roll out quickly into a -thin ehoet and cut into circles with a bjscuitcutter, and fry at oneo in deep fat until a delicate brown. Drain on paper, and roll in powdered sugar. A_ Simpio Pudding. — Tho following is an inoxpensivo pudding for two or three porsons: Ono teacupful of breadcrumbs, ono ounco and a half of butter (melted), two dessertspoonfuls of golden syrup, two sinull teaspoonfulu of baking powder, two or threo (ableepoonfuls of sultanas. Steam for or.o hour and a half, and servo with ewoct sauce. HOME HINTS. Furniture Polish. —An excellent furniture polish 15 made, of equal parts of shellac varnish and Huttcecl oil. Silvor Plate. — To kosp plated silver clean and bright without constant cleaning which in so injurious to plated articles, dissolve a small handful of borax in a basin with hot water and a little soap, put tho silver in, and let it stand for throe or four hours ; then pour off tho auda, rinse willi clean cold water, and wipe with a soft cloth. To Clean Boas. — To clean a white fur boa put. come ground rice into a large bowl, put in the boa, and gently rub all over with ground rico till clear*. Then shake well to frco the fur from powder. Dull lit 1 11 Tiles. — Do not use any soda in the water, am l do not use tlie *erubbinf» brufh. Suddy water, to which a little liquid ammonia has been added, is the best thing for cleaning black and whito tiloi. When thoroughly dry rub them over brUkly wil'i a eoft cloth slightly moistened with paraffin. Gilt on China. — Never put soda in the water in which china that has any gilding on is washed. Soda injures the gilding. Instead, u>o Eoap, which answers just as well and has no ill-clfeets. To Clean Oil-painted Surfaces. — Take a. pieco of Boft flannel, put it in warm water, and squccxo it until it feels dry ; next dip gently on to somo finely pulverised French chalk, and rub the painted surface with the. flannel. The result will be the removal of all dust, greaty matter/ and i dirt. Tho surface is next washed with a clean tpor.go and water, and dried witn a piece of wash-lenther. This method dors not injure the paint liko eoap. In tho Drying Ground. — Hang clothes upon fhe lino in somo discreet order, and not hit and miss. Greaso Spots. — Wax or paraffin spots may bo drawn out of olothes by placing a blotter upon tho spot and pressing with a hot iron. Washing and Dyeing.— Do not attempt to dyo clothoi in bluing, but rather merely mo enough to counteract tho yellowcolour. Cleaning Decanters. — To clean decanters, cru<>h an egg shell i.Uo small pieces, half fill tho decanter with water, and shake .veil. Lamp Chiranoya.— To clean lamp chimnojs, hold for a minute in tho steam of a boiling kottle, and then dri- and polish. Caro of tho Teeth.— Tho tooth should always bo cleaned tho lait thing at night. U kccp3 them in good condition and prevents decay. New Ranges. — Now irons, such as a mow range, etc., should always bo \ery gradually heated at first, to p'revont possibility of cracking. To Clean Velvet.— To clean velvet, rul* Truht a piece, of the same material dipped in spirit of turpontine, turning tho piece as it become* soiled. Renovating Silk.— Potato water is useful for cloansing ailk. Peel and then grato throe largo potatoes. Pour over them about a pint of cold water, stir well, leave for a couple of hours, and then strain i through a muslin. Sponge the silk according to the grain, rinso in cold water, .»nd dry without wringing. Iron on tho wrong side whilst damp.

Mr. Bernard Shaw says hip latest play, "MisalliaiAce," is just like "Getting Married," only much more so— which, it may be ra.narked, is just liko Bernard Shaw. When "Getting Married" was ready for Aho rtage^ the author announced it ,So be his revenge on Uie criljcs for their gross ingratitude, their arrant Philistinifin, their shamcle&s intellectual lazinEP.", their low tastes, their hatred of good work, and their many other cheerful qualities. The piece, he declared, woula 1 be indescribably hicleoitf, an eternity t»f brain-racking dulness, and tho critics would suffer s>o horribly and inhumanly Aliat he bad arranged with the manager of the theatre to have an ambulance available in ca*e of need. In the end, howevei\, he let them off very lightly, and perhaps "Misalliance" will' not be co terrible -after all.